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How are you cooking your steak these days?
YellowSnow
Moderator, Swaye's Wigwam Posts: 35,438 
Most of my life I've been a steak on the grill guy, either on my Weber propane or charcoal if I'm feeling fancy. But always with some slow indirect heat to bring up to 100 degrees or so and then direct heat at the end to 120 or 125 to get the sear.
But the local fancy pants steak joint down the street, really excels at the cast iron method, which has inspired me. And I'm starting to perfect by own hybrid method, which is to start on the grill (indirect) for like 8 mins at 275 to 300 and then transfer to hot AF, cast iron for the sear. Butter with some garlic chunks in the pan. That buttered/garlic sear is something you just can't get on a grill.
But the local fancy pants steak joint down the street, really excels at the cast iron method, which has inspired me. And I'm starting to perfect by own hybrid method, which is to start on the grill (indirect) for like 8 mins at 275 to 300 and then transfer to hot AF, cast iron for the sear. Butter with some garlic chunks in the pan. That buttered/garlic sear is something you just can't get on a grill.
Comments
Grilling with hardwood charcoal, beer, and cigar is good tims
I do steaks like I do salmon...at the highest temperature I think I can get it med-rare without scorching it too bad. I always nail it with salmon. Sometimes I almost get it right on steaks.
It’s been a good 2 years since I last grilled anything.
I prefer charcoal grill (Weber kettle is what I use) as it gives a preferable flavor and doesn’t turn on my smoke alarm when it’s too hot to open windows. It also is important to make sure you have a nice marbled steak. Also, a relatively inexpensive cut is skirt or flap steak. Don’t usually need to sous vide those, can just throw on hot grill and cook until about 115-120 in center. Highly recommend a Thermapen to get accurate reading.
soak it up, boys.
Bake in a 200f oven until internal temp 125. Then let rest, finish with a 2 min per side sear.
https://recipesncookingtips.blogspot.com/2012/03/mortons-steakhouse-peppercorn-sauce-au.html?m=1
I've got about an 18 year old stainless grill from Costco and the inside parts have rusted out 2 or 3x, but they're easy to replace. Began with standard steel grills over propane manifolds. Not bad, but not good. Upgraded to Mangrates for a few years, and those fuckers were great, but they destroyed the steel underneath, which I replaced with new cast iron grills. Good again for 3 or 4 years, then the iron replacement grills started flaking & cracking, so I pondered what next and decided to get one of those 16 x 24 Camp Chef griddle/grill thingys, tossed the old grills, retired the Mangrates with full Taps ceremony, because they were great for a long time and replaced the old grates with fucking excess rebar I had laying around in my garage.
Result? Best goddamn grilling I've ever done, and I've grilled my ass off on this Costco special for almost 2 decades. Light the manifolds, slide that griddle across the white-trash rebar suspension system and that grill heats up to 450 to 500 in about 5 minutes. Throw your steaks on and they are damn near black beauties in about 5-6 minutes per side for a 1.5" ribeye or NY.
Fuel Yield: The grill goes from off to 500 in about 7 minutes, cook for 10 or 12 minutes, then shut her off, saving tons of propane. Finally gave up on those fucking wire brushes that leave bristles everywhere, filed the edges of an old wood chisel so it fits perfectly within the grill grates and I scrape that fucker clean, groove by groove, in about 3 minutes after it cools down.
If you want to go fancy, go ahead. But the $50 I spent on that Camp Chef grill/griddle will probably keep me happy for another 5 - 10 years. Ironically, I ran Nat Gas to the BBQ area of the patio about 15 years ago, but I've never used it because my Costco special is propane only and it just lives on and on and on.